NO329305B1 - Process for producing frozen marinated reconstituted meat products - Google Patents

Abstract

An improved method is described for marinating and reconstituting meat from fish, poultry, pork, beef, or the like, comprising the steps of freezing the slices or cut, adding or adding marinade to the frozen cutting and compressing. a sufficient pressure to lower / reduce the freezing point below the temperature of the frozen cut so that the marinade is spread or diffused through the cut and purge is formed on the outer surface of the cut (s) to hold the cut (s) together.

Description

Background for the invention

1. Technical area

The present invention relates to a method for reconstituting and marinating meat from trimmings ("trimmings") of fish, poultry/poultry, pork, veal or the like. In particular, the present invention will enable meat to be reconstituted and marinated while it is still frozen.

2. Description of Related Art

Various methods or procedures have been developed to reconstitute meat from trimmings or scrap pieces of beef, veal, pork, fish, poultry or the like in order to maximize the utilization of meat products from these. A known method for reconstituting meat makes use of binders to hold the offcuts together so that the reconstituted meat does not fall apart during cooking. The known method comprises the steps of: covering fresh, i.e. not previously frozen, trimmings (pieces) with a commercially available binding agent; to pack the offcut in a mold ("mold"); then allowing the binder to cure at about 1.6°C (35°F) for one hour. An example of a commercially available binder contains 0.5% trans-glutaminase, 2.5% sodium polyphosphate, 2.5% anhydrous sodium pyrophosphate, 2.0% silicon dioxide and 92.5% casein. Another example of a binder contains 75.0% protein (from milk and/or eggs) and 25.0% calcium chloride and/or sodium chloride.

However, the conventional binders added to the reconstituted meat are "chemicals" that many consumers consider undesirable for consumption. In addition, the binder can sometimes give the reconstituted meat an "unnatural" elasticity or flavor. Consequently, the addition of binders will reduce/reduce the sale or marketability of the reconstituted meat.

US Patent No. 5,807,598 shows methods for the reconstitution of meat in which conventional binding agents are absent. The patent teaches the use of the "rinse", "ooze" or "purge", i.e. the natural fluid released from ruptured or ruptured cells in previously frozen animal tissue when it is thawed, which usually collects on the outer surface of the thawed meat to replace the conventional binder. The "rinsing", "excretion" or "excretion" (English: "purge") contains a sufficient amount of cell protein which functions or acts as "glue" by e.g. to become denatured and cross-linked to a gelatinous state, forming an adhesive or cohesive bond between adjacent cuts, so that the meat cuts are set, glued or otherwise held together. To produce a sufficient amount of "rinsing", "seeping out" or "excreting"

(English: "purge") the meat trimmings must first be frozen and then thawed.

US Patent No. 6,248,381 relates to a method of reconstituting meat by compressing frozen trimmings to a sufficient pressure to lower/reduce the freezing point below the temperature of the frozen trim. The desired amount of "purge" is formed by an external force on the outer surface of the frozen cutting. This method requires neither that the offal be thawed by heating nor that any artificial binding agent be used to hold the meat offal together.

US Patent No. 6,221,405 describes a method for marinating reconstituted cuts of meat. In this method, the marinade is added under vacuum in a drumming process prior to the addition of binding agent, vacuum packing in a mold and subsequent freezing.

US Patent No. 5,863,578 relates to a method of wrapping or packaging seafood, where pieces of seafood, such as shrimp or fish fillets, are marinated or coated in a sauce, placed on a pallet, vacuum sealed in a bag , and flash- or quick-frozen by blast freezing, contact freezing, or tunnel freezing.

However, these patents neither teach nor suggest a process for producing a frozen marinated and reconstituted meat product without using conventional binders and without the need to first freeze and then thaw the meat product.

Summary of the invention

Accordingly, an object of the present invention will be to provide a method for marinating and reconstituting meat from trimmings or scrap pieces of fish, poultry/poultry, beef/beef or pork or the like, so that the marinated and reconstituted meat becomes very similar to a marinated whole meat product in terms of its appearance, taste, elasticity ("resiliency") and smell ("aroma").

An embodiment of the method or method for producing or producing the marinated and reconstituted meat product in accordance with the present invention comprises the steps of: a) freezing the offcut or offcuts; b) adding marinade to the frozen trimmings; c) compressing the frozen offal with marinade to a

sufficient pressure so that the marinade is able to diffuse or spread through the cut and to form a purge liquid ("purge") on the outer surface of the cut(s) to hold the cut(s) together.

Other objects and features according to the present invention will be apparent from the following detailed description seen in connection with the attached drawings. However, it should be noted that the drawings are designed for the purpose of illustration only and not as a definition of the limits of the invention referred to in the appended claims. It should further be noted that the drawings are not necessarily to scale and, unless otherwise indicated, are only intended to illustrate the structures and procedures described herein in a conceptual manner.

Brief description of the drawings

Figure 1 is a system diagram showing the addition or addition of the marinade to the frozen meat cut prior to compression.

Detailed description of the preferred embodiments

The term "meat" as used herein is intended to include fish, shellfish, poultry/poultry, beef/beef, veal, pork including ham, various game meats such as venison or venison. , liver meat and many other types of animal products commonly called meat or fish.

The term "cuts" or "cuts" as used herein is intended to include not only pieces of meat cut off from a larger piece, but also to include other small pieces such as scraps, scraps, minced meat, flakes or any small part or portion of meat suitable for being held together to form or shape a larger product.

The term "marinade" refers to a liquid mixture, usually comprising vinegar ("vinegar") or wine and oil with various spices and herbs, in which meat, poultry/hen ("fowl"), fish and vegetables are immersed and/or soaked before cooking. The term "marinate" means soaking (of food) in such a mixture.

The term "marinated and reconstituted meat product" is a marinated product comprising a quantity of small pieces or pieces of meat, i.e. offcuts/cuts as defined above, which are held together to form or shape a larger product such as e.g. a portion size product.

According to the invention, the marinade is placed on the frozen cuts before compacting the frozen cuts, but not spread over the whole frozen cut. As set forth in US Patent No. 6,248,381, the reconstitution of meat trimmings can be accomplished by using the "rinse", "leak out" or "purge" as a natural binder to hold the meat trimmings together . Since the freezing point of the purged liquid ("purge") decreases as the pressure increases, the purged liquid ("purge") can be produced at a temperature below the freezing point of the cutoff at atmospheric pressure by increasing the pressure on the frozen meat product. The production of the separated liquid ("purge") is then carried out rather by raising or increasing the pressure during the compression step than by raising/increasing the temperature.

The marinade added to the frozen cut is highly diffused or dispersed throughout the frozen cut as a result of the compaction due to the elevated or increased pressure and the consequent or resulting reduced freezing point. After the pressure is released, the frozen cuttings are marinated, reconstituted and resume their completely frozen state.

According to a preferred embodiment of the present invention, the first step in preparing a piece of reconstituted meat from the offal of fish, poultry meat/poultry, beef/beef, pork or the like is to freeze the offal of such products, if they not yet frozen, for e.g. around -26°C (-15°F). This means that a minimal, but still sufficient amount of meat cells is burst so that sufficient secretion ("purge") is produced to bind the cut(s). Although this initial freezing step can be performed using a blast freezer or other conventional freezing methods, the cuttings are preferably frozen using the "cool brine method" (TruFresh®) described in US Patent No. 4,601,909, 4,654,217, 4,657,768, 4,689,963, 4,743,343, 4,840,034, 4,804,035, and 5,001,047. As described in these references, the cold brine method, in contrast to conventional freezing methods, preferably maintains the freshness or flavor of the meat by maintaining maximum cell integrity in the meat tissue and minimizing the amount of burst cells or shedding during the freezing process.

Although brines of various compositions, as described in the aforementioned patents, may be used, a currently preferred brine composition will comprise, by weight, about 43.18% water, about 44.06% propylene glycol, about 12.75% calcium chloride and about 0.01% rapeseed oil. The temperature of the (salt) sheet should be between approx. -30°C and approx. -43°C (about -22°F and about -46°F), and preferably between about -38°C and about -40.5°C (about -37°F and about -41°F ).

After the initial/first freezing, the frozen meat cut is marinated by adding or adding a desired amount of marinade. The process of marinating the frozen meat cuts involves variables or factors including but not limited to the type of meat cut, the type of marinade and the thickness of the meat cut product, etc. It will be understood that the amount of marinade can be determined with respect to any variable or factor affecting the marinating . A relatively large amount of marinade may be desirable for cuts of, for example, tough beef/veal, but it is usually not desirable for cuts of delicate or delicate fish.

After the marinade is added, the frozen cuts of meat are preferably placed in a mold ("mold") to define or determine the shape of the final product, and then they are pressed/squeezed using an external force, so that the marinade is diffused/spread through the frozen meat cut, and the required amount of secreted liquid ("purge") to bind these cut pieces together is produced/formed. The amount of purge liquid formed or produced should be at least about 3% by weight, but preferably about 4-6% by weight, of the product to minimize deterioration of meat quality.

Although some methods and devices for reconstituting meat trimmings by means of external forces are applicable for the intended purpose, the commercially available pressing machines, such as for example "Ross Presses" including the "Ross Uniform 914 Press" manufactured by Ross Industries Inc., Midland, Virginia, and the devices described in US Patent No. 3,756,231 issued to Ross, are preferred. The features and operating methods of these machines are described in the manufacturer's brochures or in US Patent No. 3,756,231. As described in the manufacturer's brochures, "Ross Presses" are operated under holding time and pressure control circuit(s) which measure how long the food product is held under pressure. The operator sets the dial control to the predetermined setting (0-100), based on the size of the mold.

In operation, the frozen meat trimmings are removed from the brine, as described above, and stored at a temperature between about -17.8°C to about -9.4°C (about 0°F to about 15°F ). The Ross press machine is set at a preselected hold time of, for example and not limiting, 20 seconds and a preselected pressure of, for example, but not limiting, 6.895xl0<6>Pa (1000 psi). Then a desired amount of frozen meat trimmings to be shaped is placed in the machine's hopper ("hopper") and the machine is started. After a pre-selected holding time, the compressed or shaped meat product, sometimes in the form of a stick or log ("log"), is removed from the machine.

During the compression step, the temperature of the scraps must be below the freezing point of the scraps at atmospheric pressure and above the freezing point of the scraps at the high pressures of the press. It should be noted that the duration, pressure and temperature of this compression forming step, which can be easily adjusted or regulated, is dependent on the size, weight, surface area and/or density of the marinated and reconstituted meat. Such duration, pressure and temperature should be chosen to maintain the integrity/wholeness of the meat and minimize degradation of the cells during the production or production of a sufficient amount of secreted liquid ("purge"). For example, during the compression process, the temperature of the cutting may be between about -17.8°C and -9.4°C (0-15°F), under a pressure of preferably about 1.379x10<6>to 10.342 xl0<6>Pa (approx. 200 to 1500 psi) over/for a period

(time period) of preferably approx. 6-60 seconds.

Prior to this compaction step, if desired (although optional in light of the teachings of the present invention) the offcut may be treated by placing or applying to the outer surfaces a minimal amount of a binder (e.g., about 1% by weight) such that like for example. calcium chloride, sodium chloride and/or ground, dehydrated bone of the meat being treated, to further enhance the cohesive bonds between adjacent cuts at the outer surface of the finished product. These cuttings, either treated or untreated, can then be shaped to form a desired or preselected size and shape by e.g. placing (placing) or arranging the offcuts within at least part of a mold or other structure that at least partially defines the shape of the reconstituted meat. The form can be in the form of e.g. a fish fillet in the case where the reconstituted meat includes offcuts of salmon or other fish, or formed as a steak or hamburger crust if the meat is beef. In the case of tuna fillets, the shape (although not shown) may resemble a tuna steak.

When "Ross Presses" (Ross press machinery is used in the compaction forming step, standard or custom molds obtained from the manufacturer of "Ross Presses" may be used.

After the forming step of compacting and removing the marinated and reconstituted meat stock from the machine, the marinated and reconstituted meat products are placed or placed preferably at a temperature between about -17.8°C and -9.4°C (0°F to 15° F) for storage or storage.

The marinated and reconstituted meat can be cut into single or individual portions having the desired size and weight at a temperature, for example, below -9.4°C (15°F), for users, such as restaurant owners. The marinated and reconstituted meat may be sliced using any suitable cutting machine such as a bandsaw manufactured by AEW or Butchboy by Butchboy.

To add flavor, decontaminate the surfaces of the portion and/or increase the physical integrity of the marinated and reconstituted meat, the portions (preferably while still frozen) may be browned over an open flame or in a pot heated to approx. 315-427°C (about 600-800°F) from about 2.0 to 6.0 seconds, depending on the shapes and sizes of the portions. It is believed that the browning step causes the tissue fibers at the surface of each portion to bond with each other thereby improving the surface strength of the portions. Preferably, these portions can also be browned by deep-frying, i.e. immersion in boiling oil (preferably vegetable oil such as sesame oil) for a period of from about 10 to 60 seconds. Alternatively or additionally, the portions can be charmarked by passing them under charring rings at a temperature of from about 630°C to 850°C (about 1200-1500°F) for from about 2 .0 to 3.5 seconds so that charring rings come into rolling contact with the reconstituted meat surface. The swishing operation causes the tissue fibers in contact with the rings to dry by melting carbohydrate components and/or proteins in the tissue fibers. It is believed that the dried tissue fibers become more capable of maintaining the structural integrity of the marinated and reconstituted meat. When marking the portions with a criss-cross pattern, the dried tissue fibers act as a reinforcing "net" for the marinated and reconstituted meat. After any of these browning and/or swishing operations, the portions are preferably immediately cooled over a period of between about 1.0 and 5.0 minutes to a surface temperature of between about -1.1°C and 10°C (30° F and 50°F) . The portions are then placed in gas-impermeable (or vacuum-sealed or -sealable) packages and then frozen.

It should be noted that these browning and/or searing operations are only to treat the outer surfaces of the portions and are not intended to cook the portions through.

Since the portions and their off-cut components may have accumulated bacteria during the marinating and reconstitution process, they should be pasteurized or sterilized. The pasteurization process can be carried out either before or after the portions have been placed or placed in the vacuum-sealable packages, and is preferably carried out by irradiation devices such as e.g. an electronic pasteurizing device capable of sending X-rays (X-rays) or E-rays (electron beams) through the thickness of each portion to ensure the destruction of all (or a significant proportion of) bacteria, including those present by the cohesive bonds between the adjacent cutting pieces. The packaged portions can then be stored or stored in a conventional freezing environment at about -26°C ±3°C (about -15°F ±5°F) for transport to end users such as e.g. restaurants, food suppliers, retailers or consumers. The end users can then prepare or prepare the marinated and reconstituted meat in a number of different ways, e.g. by boiling in a bag, microwaving in a bag, roasting or grilling over a direct flame or pan-frying (without the bag, of course).

In accordance with the present invention, a preferred embodiment of adding marinade uses a circulating system that pumps a desired amount of marinade to the frozen cuts prior to compression. As described in Figure 1,

in a circulating system 10, marinade is added

from a reservoir 12 to molds containing frozen trimmings, by means of a pump 14 through supply lines 16, and back to the reservoir 12 through a return line 18. In this circulating system 10, a normally open solenoid 20 will allow unused marinade to return to the reservoir 12 when normally closed solenoids 22 are not energized or energized. The normally closed solenoids 22 will allow marinade to enter the molds containing frozen trimmings when the normally closed solenoids 22 are actuated to be opened. A switch for activating the normally closed solenoids 22 can be installed in this circulating system 10 and connected to a timer. The timer is used to control or control the activation duration or duration of the normally closed solenoids 22. The desired amount of marinade can thereby be adjusted or regulated by setting the timer and the flow rate (or flow rate) of the pump 14.

In accordance with the present invention, a preferred embodiment for the production or preparation of marinated and reconstituted meat product which can be prepared in a microwave oven comprises the following steps: a) freezing the offcuts or offcuts; b) adding or adding a desired amount of marinade to the frozen cuts; c) shaping or configuring the frozen cuts comprising marinade to form a preselected shape; d) compressing the shaped blanks comprising marinade so that the marinade spreads through the shaped blanks

cuttings, and the "purge" forms on the outer surface of the cuttings to keep

the cutting pieces together;

e) cutting or slicing the compressed offcuts into portions of a desired size and weight at a temperature

below the freezing point of the compressed cuttings at that

atmospheric pressure;

f) browning the outside of the scored portions over a short time, so that the core of the scored portions remains

frozen. For example, the sliced portions can be browned very quickly, e.g. 5 to 6 seconds, and then placed in a cold tunnel so that the scored portions remain frozen.

It should be noted that the moisture of the marinated and reconstituted meat product may be sealed by the browned surface. The good quality of this meat product is thereby further improved, and it can be prepared in a microwave oven. After the browning step, the microwaveable marinated and reconstituted meat product may then be packaged or wrapped, and stored or stored in an environment at about -26°C ±3°C (about -15°F ± 5°F) for transport to end users where it undergoes a microwave step to make ("render") it ready for final consumption or consumption.

Although it is currently intended to form the frozen, marinated and reconstituted meat product from cuts (pieces), where all are of the same type of meat, e.g. beef/beef, pork, salmon or tuna/tuna, it is within the scope of the invention to form or shape frozen marinated and reconstituted meat products from a mixture of meat types, e.g. cuts of different types of meat such as e.g. beef and pork, and unless otherwise expressly stated, the cut or cuts shall include such mixtures.

It is surprising to find that the marinade diffuses extremely well through the reconstituted meat product with the added force of the compression step. More surprisingly, the marinade does not interfere with or interfere with the binding action or effect of the secreted liquid ("purge") released in the compression step. Therefore, the marinated and reconstituted meat made in accordance with the present invention is as tasty as marinated whole meat (piece) and has properties which are essentially indistinguishable from the properties of marinated whole meat (piece). Additionally, the marinated and reconstituted meat will not fall apart under normal or watery cooking conditions. Consequently, during/when preparing such a frozen product, the user can create a ready-made or prepared and marinated meat product in one easily accessible and/or convenient step.

Claims (16)

1. Process for producing a frozen, marinated and reconstituted meat product, characterized by the following steps: a) freezing off-cuts of meat; b) adding or adding marinade to the frozen cuts; and c) compressing and marinating the frozen cutlets with an external pressure to enable the marinade to diffuse through the cutlets and to form secreted liquid on the outer surface of the cutlets to hold the cutlets together. 2. Method according to claim 1, where the cuttings are frozen in a cooled brine or mixture containing from approx. 0.005% by weight to approx. 0.018% by weight of a cruciferous flower oil. 3. The method of claim 1 or 2, wherein the frozen cuts comprising marinade are compressed at a temperature of between about -17.8°C and about -9.4°C (about 0°F and about 15°F) . 4. Method according to one of claims 1-3, where the frozen cuts and the marinade are compressed under a pressure of between about 1.379xl0<6>06 10.342xl0<6>Pa (about 200 and about 1500 psi). 5. Method according to one of claims 1-4, where the frozen offcuts comprising marinade are compressed over a period of between approx. 6 and approx. 60 seconds. 6. Method according to one of the claims 1-3, where the compression is carried out at a pressure of between about 1,379xl06 and 10,342xl0<6>Pa (about 200 and about 1500 psi) over a time period of between about 6 and approx. 60 seconds. 7. Method according to one of claims 1-6, which further comprises a step of browning an outer surface of the compressed cuttings. 8. Method according to one of claims 1-7, which further comprises a step of swiping the compressed cuttings. 9. Method according to one of claims 1-8, which further comprises a step of cutting or slicing the compressed cuttings into individual or individual portions. 10. A method according to one of claims 1-9, which further comprises a step of using a binder on the outer surfaces of the frozen cuttings before the step of compressing the cuttings. 11. Method according to one of claims 1-10, where the marinade is added or added to the frozen cuts through a circulating system. 12. Method according to claim 11, wherein the circulating system comprises at least one reservoir, at least one pump, at least one supply line, at least one return line, at least one normally open solenoid, at least one normally closed solenoid, at least one switch and at least one form to contain the frozen cuts, where the marinade is added from the reservoir to the mold containing the frozen cuts, by the pump through the supply line when the normally closed solenoid is actuated to open by the switch, and back to the reservoir through the normally open solenoid and return line when the the normally closed solenoid is de-energized to be closed by the switch. 13. Method according to claim 12, wherein the circulating system further comprises a timer which is connected to the switch, where the timer is used to control or control the activation duration or duration of the normally closed solenoid. 14. Method according to claim 1, which further comprises a step of pasteurizing the compressed cuttings by irradiating the compressed cuttings with X-rays or electron beams. 15. The method of claim 6, comprising the step of configuring the frozen cuts and the marinade to form a preselected shape prior to the step of compressing and marinating the cuts. 16. A method according to claim 1, wherein the frozen, marinated, reconstituted and marinated meat product is microwaveable meat product, the method comprising the steps of: configuring or shaping the frozen cuts and marinade to form a preselected shape; cutting the compressed cuttings into portions having a desired size and weight, at a temperature below freezing and at atmospheric pressure; and to brown the outside of the sliced portions over a short time so that the core of the sliced portions remains frozen.